Vegetarian Steamed Mussels in White Wine
Elevate your vegetarian cooking game with this delightful twist on traditional steamed mussels—Vegetarian Steamed Mussels in White Wine. This recipe substitutes oyster mushrooms for mussels, perfectly mimicking their tender texture while soaking up a rich, aromatic broth of dry white wine, vegetable stock, shallots, garlic, and fresh herbs like thyme and parsley. Infused with a hint of zesty lemon juice and seasoned to perfection, this dish is simple yet sophisticated, ready in just 25 minutes! Served with crusty bread or baguette to soak up the flavorful broth, it’s an elegant vegetarian main course or appetizer that’s sure to impress. Perfect for plant-based seafood lovers or mushroom enthusiasts, this recipe is packed with flavor and creativity, offering a unique spin on classic white wine mussels!
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Recipe Information
Ingredients
- 300 grams Oyster mushrooms (or king oyster mushrooms)
- 2 tablespoons Olive oil
- 2 medium Shallots, finely minced
- 3 cloves Garlic cloves, minced
- 200 milliliters Dry white wine
- 100 milliliters Vegetable stock
- 2 tablespoons Fresh parsley, chopped
- 3 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 loaf Crusty bread or baguette, for serving
Instructions
Clean the oyster mushrooms by gently wiping them with a damp cloth. Tear larger mushrooms into smaller pieces to resemble the size and shape of mussels.
Heat olive oil in a large, deep skillet or saucepan over medium heat.
Add the minced shallots and garlic, and sauté for 2-3 minutes until fragrant and translucent, but not browned.
Stir in the thyme sprigs and bay leaf, allowing them to release their aroma for about 30 seconds.
Add the oyster mushrooms to the pan and toss gently to coat them in the aromatic oil mixture. Cook for 3-4 minutes until slightly softened.
Pour in the white wine and vegetable stock, and stir gently to combine. Season with salt and black pepper.
Bring the mixture to a simmer, cover the pan with a tight-fitting lid, and allow the mushrooms to steam for 5 minutes, or until tender.
Remove the lid and stir in the lemon juice and chopped parsley. Adjust seasoning with additional salt and pepper if needed.
Discard the thyme sprigs and bay leaf before serving.
Serve the vegetarian steamed 'mussels' in shallow bowls with the cooking broth, accompanied by slices of crusty bread or baguette for dipping.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 16.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
